Grilled guacamole with pistachios
Grilled Guacamole with Pistachios is a Mexican-inspired dish perfect for The Fourth of July. It is suitable for gluten-free, dairy-free, lacto-ovo vegetarian, and vegan diets, covering 14% of daily vitamins and minerals. This recipe is great as a reasonably priced hors d'oeuvre.
Ingredients
avocado
4 small
ground cumin
0.5 tsps
fresh corn
1
cilantro
2 tsps
garlic
2 cloves
red pepper powder
0.5 tsps
black pepper
1 tsp
jalapeno
2
lime
1
olive oil
8 servings
onion
1 small
pistachios
61.5 g
salt
1 tsp
tomatoes
2 medium
Method
- Lightly brush the avocado flesh, corn, onion, and jalapeno peppers with olive oil.
- Place all but the avocado in a grill basket and on the grill over medium-high heat.
- Place the avocados, cut side up, directly on the grill and cook for 2 minutes, then flip and cook, cut side down, for another 2 minutes. When finished, remove and set aside.Allow the other vegetables to cook, turning, until they are tender and lightly charred (10-12 minutes). The corn may take a few minutes longer than the other vegetables. If needed, remove the other vegetables and allow the corn to continue to cook.When the vegetables have cooled enough to touch, cut the corn off the cob, and dice the other vegetables.In a large bowl, combine the tomatoes, corn, onion, peppers, garlic, and cilantro, and toss to mix.
- Add the avocado to the mixture, lightly tossing and mashing it.
- Add the lime juice and seasoning.
- Mix together and adjust as needed.
- Add the pistachios, toss the mixture again and serve.
Nutrition:
Carbs
16 g
Fat
32 g
Protein
4 g
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